In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

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This is my favorite mac & cheese recipe. I usually add an extra cup of shredded cheese and use different combinations like the four cheese or cheddar and Monterey jack bagged blends I often add chopped left over baked ham. Recently added a bag of birds eye frozen southwest veggies (black beans, corn, onions and peppers) delish! Often make without the breadcrumb topping and just sprinkle top with more shredded cheese to prevent exposed mac from getting crunchy. Best to cook and serve... reheated is not as good as you get separation of the oil/butter and less creaminess.